Ruiz-Moreno María José, Muñoz-Redondo José Manuel, Cuevas Francisco Julián, Marrufo-Curtido Almudena, León Juan Manuel, Ramírez Pilar, Moreno-Rojas José Manuel
Postharvest Technology and Food Industry Department, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Centro Alameda del Obispo, Avda Menéndez Pidal, 14004 Córdoba, Spain.
Postharvest Technology and Food Industry Department, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Centro Alameda del Obispo, Avda Menéndez Pidal, 14004 Córdoba, Spain.
Food Chem. 2017 Sep 1;230:697-704. doi: 10.1016/j.foodchem.2017.03.048. Epub 2017 Mar 10.
The influence of pre-fermentative maceration and ageing factors on the ester profiles of Pedro Ximenez sparkling wines was evaluated. The pre-fermentative maceration consisted of the skin-maceration of musts at 10°C for 6h. The sparkling wines were produced following the Champenoise method. Samples were monitored at 3, 6 and 9months of ageing on lees. Sparkling wines with pre-fermentative maceration displayed higher contents of ethyl esters of branched acids and cinnamates. Meanwhile, those without maceration showed higher levels of ethyl esters of fatty acids and higher alcohol acetates. The study of statistical interactions elucidated different hydrolytic kinetics and developments in higher alcohol acetates and ethyl esters of branched acids during ageing. The application of a dual criterion based on univariate (ANOVA) and multivariate analyses (OPLS-DA) allowed us to identify new potential volatile markers related to pre-fermentative maceration and ageing time, reported for the first time in sparkling wines.
评估了发酵前浸渍和陈酿因素对佩德罗·希梅内斯起泡葡萄酒酯类成分的影响。发酵前浸渍包括将葡萄汁在10°C下进行皮渣浸渍6小时。起泡葡萄酒采用香槟法酿造。对酒泥陈酿3个月、6个月和9个月的样品进行监测。经过发酵前浸渍的起泡葡萄酒中支链酸乙酯和肉桂酸乙酯的含量较高。同时，未经过浸渍的葡萄酒中脂肪酸乙酯和高级醇乙酸酯的含量较高。对统计相互作用的研究阐明了陈酿过程中高级醇乙酸酯和支链酸乙酯不同的水解动力学和变化情况。基于单变量（方差分析）和多变量分析（正交偏最小二乘法判别分析）的双重标准应用，使我们能够鉴定出与发酵前浸渍和陈酿时间相关的新的潜在挥发性标志物，这在起泡葡萄酒中尚属首次报道。
